From my notebook · Elizabeth

Goat Barbacoa

Name: Goat Barbacoa
Yield: 3850 g
Ingredients: 8750 g Bone-in goat shoulder or leg; 350 g Guajillo pepper (dried); 210 g Ancho chilli (dried); 70 g Morita chilli (dried); 1750 g Water (boiling, for soaking chillies); 437.5 g White onion; 175 g Garlic; 350 g Apple cider vinegar; 525 g Orange juice; 35 g Mexican oregano; 35 g Ground cumin; 35 g Ground coriander; 7 g Ground cloves; 7 g Ground cinnamon; 175 g Kosher salt; 17.50 g Black pepper; 87.50 g Dark brown sugar; 14 ea Banana leaf (leaf); 14000 g Hardwood charcoal

Makes3850 g

Portion70 g

Steps8

Holds: cool fast, reheat covered to 74C for service

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Served at

Goat BarbacoaKruger Shalati, Trackside Dining

Method

chefjasonmckinney.com/notebook/elizabeth-goat-barbacoa

1
Stem and seed chillies, toast, soak in boiling water 20 min, drain.
2
Char onion and garlic.
3
Blend chillies, charred aromatics, vinegar, orange juice, spices, salt, sugar into a smooth adobo.
4
Score the goat, coat, marinate 12 to 18 hours.
5
Line covered pans with banana leaves, add goat and all adobo, seal.
6
Cook over coals or at 145C for 5 to 7 hours until it pulls clean and hits 90C.
7
Rest 30 min, pull, strain and reduce the liquor, fold it back through the meat.
8
Cool fast, reheat covered to 74C for service.

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Notes

MAKE 3,850 G FINISHED. TEST FIRST. 70 g per person. That is COOKED weight, order 9 kg bone-in.

Start 1 day ahead: the goat marinates 12 to 18 hours before a 5 to 7 hour cook.

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